Ingredients

Method

• 4 pork chops
• 2 free-range eggs, beaten
• 290 g toasted breadcrumbs
• canola or extra virgin olive oil, for shallow frying
• celery leaves, chopped, for serving
For the tonnato sauce:
• 1 x 170 g can tuna in olive oil
• 10 anchovies
• 2 free-range eggs, soft-boiled
• 1 lemon, juiced
• ¼ cup extra virgin olive oil
• 10 capers, chopped

Method

Ingredients

1. Coat each chop in the beaten egg, then dip into the breadcrumbs. Shallow fry until golden brown, then finish in the oven at 180°C for 10–15 minutes until cooked through.

2. To make the tonnato sauce, separate the egg yolks from the soft-boiled eggs. Place in a blender and add the remaining ingredients. Blend all the ingredients until smooth.

3. Serve the chops with a generous amount of sauce. I like to serve this with creamy mashed potatoes or cauli mash and a crisp fresh celery leaf salad.

Cook's notes: You can use raw egg yolks in the tonnato sauce if you prefer. We soft-boiled whole eggs and separated the slightly cooked egg yolk from the egg white to make the sauce.
For an extra crunch, used the leftover breadcrumbs and eggs to make a crispy topping. Mix the leftover breadcrumbs with the egg until well combined and toast in a pan until golden brown and crispy. Crumble over the cooked pork chops.

Find more pork recipes here.

Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Kate Ferreira & Cherie Kustner